Homemade Chicago-Style Giardiniera Recipe (Hot Giardiniera)

Homemade Chicago-Style Giardiniera Recipe (Hot Giardiniera)

from chilipeppermadness.com
3600 min
24 servings

This Chicago-style giardiniera recipe is the ultimate condiment with fresh peppers and veggies in oil and seasonings, an absolute must for Italian beef sandwiches!

Ingredients

  • 1 cup cauliflower florets (chopped (about 1/4 head of cauliflower))
  • 5 jalapeno peppers (diced (use bell peppers for mild giardiniera)
  • 5 serrano peppers (diced (or use sport peppers - optional, for hot giardiniera))
  • 1 medium carrot (diced)
  • 2 celery stalks (diced)
  • 1/2 cup salt
  • 1 cup olive oil ((extra virgin is best, though you can use vegetable oil))
  • 1 cup vinegar ((or use water, like many Chicago giardiniera brands - see the Recipe Notes))
  • 4 cloves of garlic (minced)
  • 2 teaspoons dried oregano
  • 1/2 teaspoon celery seeds
  • 1 tablespoon crushed red pepper ((or to taste))
  • Ground black pepper ((to taste))
  • 1/2 cup green olives (chopped)

Directions

  1. 1

    To a large bowl, add peppers with cauliflower, peppers, carrots and celery. Sprinkle with salt. Cover with cold water and refrigerate at least 12 hours, covered. I often brine for 24 hours.

  2. 2

    Drain and rinse away the brine. Set aside.

  3. 3

    In a separate bowl, add garlic, oregano, celery seed, crushed red pepper flakes and ground pepper to taste. Add oil and vinegar (or water) and whisk to combine.

  4. 4

    Add to your vegetable mixture.

  5. 5

    Add chopped olives and mix well.

  6. 6

    Place it all into jars, ensuring the vegetables are covered with your oil mixture.

  7. 7

    Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.